Coconut-crusted Tofu w/ Mango Salsa


coconut tofu

With the temperature rising so rapidly, especially here in Dubai, summer seems to be approaching fast & fiery. Lucky for us, mangos are back in season to help us cope with the unforgiving heat. Not only are their sweet and rich flavors unsurpassable, mangos are super for health so you can truly indulge (in moderation like everything else of course) guilt-free! Let me list out some benefits for you…

Cleanses the skin
Alkalizes the body
Controls heart rate, blood pressure & cholesterol
Fights cancer
Strengthens your immune system
Aid digestion
Promote good eye sight
Last but definitely not least, regulates sex hormones & boosts sex drive

And because of my obsession with the ‘King of Fruits’, I’ve decided to do The Mango Series here on A Skinny Dish. Here’s part 1 of 3. Enjoy!

Coconut-crusted Tofu w/ Mango Salsa

Coconut-crusted Tofu w/ Mango Salsa

Recipe Type: main, low carb, gluten free, vegan, dairy free


Serves: 2


  • 6 large slices of Firm Tofu (approx. 1/2-1cm thick each)
  • 1/4 cup Coconut Milk
  • 1/2 cup Desiccated coconut
  • Sea Salt & Pepper (to taste)
  • 1-1 1/2 tbs Coconut oil
  • Mango-Avocado Salsa
  • 1 large Mango (or 2 small, diced into cubes)
  • 1 Avocado (diced into cubes)
  • 1/2 tbsp Shallots (diced finely)
  • A squeeze of Lime
  • 1 tbsp Flat-leaf Parsley or Cilantro
  • Sea Salt (according to taste)


  1. Heat coconut oil in a large, flat nonstick frying pan over low/medium heat. In the mean time place coconut milk in a bowl and desiccated coconut along with salt & pepper in a separate shallow plate.
  2. When the oil is hot, dip your tofu slices (one by one) into a bowl of coconut milk then dip it into your plate of desiccated coconut content making sure that each slice of tofu is well coated with coconut bits.
  3. Place your tofu slices onto the frying pan and let them cook for 3-5 minutes or until their bottoms are well browned. Flip the tofu slices to let the other side cook till browned just as well. The longer you leave your tofu slices on the pan over low/medium heat (and the thinner they're sliced), the crispier they become.
  4. While your tofu is cooking, combine all the ingredients for the Mango Avocado Salsa in a mixing bowl and stir them together gently. Set aside.
  5. Once the tofu is cooked to your liking, transfer them to serving plate, top with Mango Avocado Salsa and voila!


The thinner you slice your tofu, the crispier they become. Also, remember to go organic as much as you can!

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